Ingredients

• 0.75 pounds shallots , halved lengthwise and peeled
• 1.5 tablespoons olive oil
• salt and pepper to taste
• 3 cups beef broth
• 0.75 cups port wine
• 1.5 teaspoons tomato paste
• 2 pounds beef tenderloin roast , trimmed
• 1 teaspoon dried thyme
• 3 slices bacon , diced
• 3 tablespoons butter
• 1 tablespoon all-purpose flour
• 4 sprigs watercress , for garnish

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). In 9 inch pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.
2. 2 In a large saucepan, combine beef broth and port. Bring to a boil. Cook over high heat until the volume is reduced by half, about 30 minutes. Whisk in tomato paste. Set aside.
3. 3 Pat beef dry; sprinkle with thyme, salt and pepper. In a large roasting pan, set over medium heat on the stove top, saute bacon until golden. Using a slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium high heat, about 7 minutes.
4. 4 Transfer pan to oven. Roast beef until meat thermometer inserted into center registers 125 degrees F (50 degrees C) for medium rare, about 25 minutes. Transfer beef to platter. Tent loosely with foil.
5. 5 Spoon fat off top of pan drippings in roasting pan. Place pan over high heat on stove top. Add broth mixture, and bring to boil; stir to scrape up any browned bits. Transfer to a medium saucepan, and bring to simmer. Mix 1 1/2 tablespoon butter and flour in small bowl to form smooth paste; whisk into broth mixture, and simmer until sauce thickens. Whisk in remaining butter. Stir in roasted shallots and reserved bacon. Season with salt and pepper.
6. 6 Cut beef into 1/2 inch thick slices. Spoon some sauce over, and garnish with watercress.

Nutrition per serving